Written by

Karen Miltner
| Gannett

Ground zero for my pumpkin mania is in the kitchen, where I like to make all kinds of hearty stews with fresh pumpkin (or winter squashes, which can easily be substituted).

The pumpkin-palooza doesn't stop there. I also like to bring the stew to the table in a large, hot, roasted pumpkin tureen that not only draws ooh and ahhs from impressed eaters, but also offers them an extra scoop or two of cooked pumpkin and keeps the stew hot much longer than a ceramic tureen or serving dish. ...